REC: Beware! NO Canned Soup [risotto alla parmigiana]
Victor Sack wrote:
> kilikini > wrote:
>
>> I'm Googling recipes and what I'm understanding is that it's kind of
>> like an Italian fried rice? Add your olive oil, chopped onion, take
>> out the onion, put in the raw rice, slowly pour in simmering liquid
>> and if it needs more liquid use wine. After that add your remaining
>> ingredients. Am I even close?
>
> No.
>
> The basic method is the old "toast the rice in oil or butter,
> optionally add some wine, letting it evaporate for the most part,
> then keep *gradually* adding hot liquid ladle-by-ladle as needed over
> some 20-30 minutes, mix in some butter and parmesan or pecorino at
> the end, while stirring constantly throughout the whole process."
>
> The rice must be the right kind, as exemplified by Arborio, Carnaroli,
> or Vialone nano, though there are many other recognised, but little
> known "risotto" rice varieties.
>
> The desired creamy effect is achieved by the gradual rubbing off the
> outside starch of rice grains during stirring with only a small amount
> of liquid present at any one time. The texture and mouthfeel of the
> resulting rice is unlike anything you can achieve by using other types
> of rice or methods of preparation. Any other version is a
> more-or-less-successful compromise designed to save time or effort.
>
> Victor
Thanks, Victor!
kili
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